Best Seafood Stew For Two Recipes

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SHRIMP STEW FOR TWO



Shrimp Stew for Two image

A stew should be as comforting to cook as it is to eat. In this effortless one-pot meal, a spicy, aromatic broth is tinged red with gochugaru, a Korean red-pepper powder. You want to use jumbo shrimp or prawns for this; be sure to get shell-on crustaceans (and head-on if you can), as they're essential to flavoring this simple dish with their incredible nuttiness. Bitter greens and sweet radishes add vegetal heft as well as complexity to the broth, which you should definitely sop up with bread or rice. If seafood dishes like bouillabaisse, cioppino and maeuntang excite you, then this brothy wonder will delight and nourish.

Provided by Eric Kim

Categories     weeknight, soups and stews, main course

Time 25m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
2 large shallots, thinly sliced crosswise
Salt and black pepper
4 large garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated
1 tablespoon olive oil
2 tablespoons gochugaru, plus more to taste (see Tip)
8 ounces broccoli rabe, Tuscan kale or other sturdy bitter greens, coarsely chopped
8 to 10 shell-on jumbo shrimp or 4 tiger prawns, preferably head-on, deveined (about 8 ounces)
6 ounces radishes, thinly sliced (1 ½ cups)
1 tablespoon fish sauce, plus more to taste
Pinch of granulated sugar, plus more to taste
Toasted crusty bread or steamed white rice, for serving

Steps:

  • Melt the butter in a large Dutch oven or deep skillet over medium-high. Add half of the shallots, season with salt and pepper and cook, stirring occasionally, until fragrant and starting to brown at the edges, 4 to 6 minutes. Stir in the garlic and ginger, and cook until fragrant, 1 to 2 minutes. Remove from the heat.
  • Add the olive oil and gochugaru, stirring constantly until fragrant, about 30 seconds. Raise the heat to high and add 2 cups water. Scrape the stuck-on bits off the bottom of the pot with a wooden spoon, and bring the broth to a boil.
  • Add the broccoli rabe and nestle in the shrimp. Reduce the heat and gently simmer the shrimp, turning them once halfway through, until pink and just barely cooked through, 2 to 3 minutes. The broccoli rabe should be bright green and considerably wilted.
  • Stir in the remaining shallots, the radishes, fish sauce and sugar. Taste for seasoning, adding more salt, gochugaru, fish sauce or sugar as needed.
  • Serve the stew in wide bowls with a plate on the side for the shrimp shells, and some crusty bread or steamed rice for sopping up the aromatic juices.

BRIGHT SEAFOOD STEW FOR TWO



Bright Seafood Stew for Two image

4-2 recipes. Weight loss comes with portion control, no doubt. I have decided to take all my favorite recipes that I find out there and adapt them to two, while adding a few additions that make it my own. In this recipe, adapted from https://food52.com/recipes/14754-dad-s-favorite-seafood-stew I have added a hit of lemon, salt and pepper to brighten up the flavor profile a bit, reduced the olive oil a tiny bit to ensure that it isn't too caloric, and as all of these recipes, will scale for 2. Photos to come.

Provided by David Hawkins

Categories     Very Low Carbs

Time 27m

Yield 2 , 2 serving(s)

Number Of Ingredients 15

1/4 lb cod
1/4 lb sole
1/4 lb sea scallops
1/4 lb large shrimp
1/2 cup fish stock
3 tablespoons olive oil
2 garlic cloves
2 roma tomatoes
4 teaspoons dry white wine
4 teaspoons basil leaves
4 teaspoons parsley
1/2 teaspoon cayenne
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Blanch Roma Tomatoes for about 3 minutes - You can do this using the microwave, or a vegetable steamer ahead of time that is already boiling. Alternatively, use canned San Marzano Tomatoes.
  • Prep all seafood by rinsing, and thawing if frozen.
  • Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil.
  • Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively.
  • Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes.
  • Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.

Nutrition Facts : Calories 384.6, Fat 23.4, SaturatedFat 3.4, Cholesterol 135.8, Sodium 1131.4, Carbohydrate 7.4, Fiber 1.2, Sugar 2, Protein 34.1

SEAFOOD STEW



Seafood Stew image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 29

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 small)
2 cups large-diced small white potatoes
2 cups chopped fennel (1 large bulb)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups good white wine
1 (28-ounce) can plum tomatoes, chopped
1 quart Seafood Stock, recipe follows, or store-bought fish stock
1 tablespoon chopped garlic (3 cloves)
1 teaspoon saffron threads
1 pound large shrimp, shelled and deveined (reserve the shells for the stock)
1 pound each halibut and bass fillets, cut in large chunks
24 mussels, cleaned
3 tablespoons Pernod
1 teaspoon grated orange zest
Toasted baguette slices, buttered and rubbed with garlic
2 tablespoons good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 cloves garlic, minced
1 1/2 quarts water
1/2 cup good white wine
1/3 cup tomato paste
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
10 sprigs fresh thyme, including stems

Steps:

  • Heat the oil in a Dutch oven or stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the Pernod, orange zest, and salt, to taste. Serve ladled over 1 or 2 slices of toasted baguette.;
  • Warm the oil in the pan over medium heat. Add the shrimp shells, onions, carrots, and celery over medium heat for 15 minutes, until lightly browned. Add the garlic and cook 2 more minutes. Add 1 1¿2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, pressing the solids. You should have approximately 1 quart of stock. If not, you can make up the difference with water or white wine.

SEAFOOD STEW



Seafood Stew image

A savory fennel, seafood and tomato broth is host to clams, mussels, scallops and chunks of cod.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 medium bulb fennel, fronds reserved, diced
1 medium Spanish onion, diced
Kosher salt and freshly ground pepper
3 cloves garlic, minced
2 pinches red pepper flakes
1 cup dry white wine
One 28-ounce can diced San Marzano tomatoes
4 cups lobster, shrimp or seafood stock
12 littleneck clams, cleaned
12 ounces cod fillet or other firm white fish, cut into 1-inch cubes
8 ounces bay scallops
24 mussels, cleaned and debearded

Steps:

  • Heat a large Dutch oven or soup pot with a lid over medium heat. Add the olive oil, diced fennel and onion and season with salt and pepper. Cover and cook until the vegetables are tender, about 4 minutes. Add the garlic and red pepper flakes and cook until fragrant, 1 minute more. Add the wine and simmer until most of the liquid is reduced, about 5 minutes. Add the tomatoes with their juice and simmer, uncovered, until the liquid is reduced by half, about 5 minutes.
  • Add the lobster stock and bring to a simmer. Add the clams, cover and cook until the clams just begin to open, about 5 minutes. Once the first clam opens, add the cod, scallops and mussels and cover. Once the mussels open, the rest of the seafood should be cooked through and opaque, about 3 minutes. Season with salt and pepper and sprinkle with the reserved fennel fronds.

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